Curd goat cheese. Goat cheese at home from cottage cheese. Per kilogram of curd mass

Making cheese from cottage cheese at home is much easier than it might seem at first glance during the initial study of the issue. Having given a little time, you will provide yourself and your family with a tasty and, most importantly, natural and healthy product.

How to make cheese from cottage cheese?

Homemade cottage cheese cheese can be hard, soft or melted, pasty. It all depends on the recipe and the subtleties of the technological process. However, all the numerous variations involve the implementation simple rules, without which it will be difficult to achieve the desired result.

Cottage cheese for making cheese must be natural. It is better to go to the market to buy a homemade product or make it yourself from milk.
The additional components of the recipe are no exception: milk, butter, eggs should be fresh, of high quality, ideally homemade.
It is preferable to use a non-stick pan with a thick bottom for the implementation of recipes.

Homemade cheese from cottage cheese and milk

Cheese from cottage cheese at home with milk can be prepared with different fat content and softness. By reducing the amount of butter, you get a denser and less fatty product. At the final stage of cooking, chopped sun-dried tomatoes or paprika, ham, bacon, herbs and other additives can be added to the cheese mass.

Ingredients:

cottage cheese - 1 kg;
milk - 1 l;
butter - 100 g;
egg - 1 pc.;
soda - 1 teaspoon;
salt - 2 teaspoons or to taste.

Cooking

Cottage cheese is poured with milk and put on the stove.
Heat the contents until whey is obtained, stirring.
Squeeze out the mass with gauze, lay in a bowl.
Add oil, soda, salt, eggs and put on the stove.
Stirring continuously, cook the mass after boiling for 7 minutes.
Transfer liquid cheese from cottage cheese and milk to a suitable container, allow to cool and harden.

Melted cottage cheese at home

It is even easier to make cream cheese from cottage cheese at home. The presence of a blender will significantly reduce the melting process and the time of heat treatment of the curd base, which should process the base substance to the maximum possible uniformity. If desired, finely chopped ham or boiled mushrooms, herbs can be added to the cheese mass when ready.

Ingredients:

cottage cheese - 700 g;
butter - 150 g;
eggs - 2 pcs.;
soda - 1 teaspoon;
salt - 2 teaspoons or to taste;
additives - to taste.

Cooking

Melt butter, add eggs, stir.
Combine the mixture with cottage cheese, pour in salt and soda, pierce everything with a blender.
The base is transferred to a saucepan or cauldron and heated until a viscous texture is obtained and all curd grains are melted.
Add to desired additives, allow to cool.

Creamy curd cheese

Any housewife can make soft cheese from cottage cheese at home. Often, the product is supplemented during the cooking process with herbs, fresh or pickled cucumbers, mushrooms and other flavorings of your choice, which must first be crushed in a blender or food processor.

Ingredients:

cottage cheese - 500 g;
butter - 100 g;
salt - to taste.

Cooking

To make cottage cheese with your own hands, cottage cheese is combined with soft butter, salted to taste, pierced with a blender to a creamy texture.
Ready soft cottage cheese cheese is placed in the refrigerator for a couple of hours.

Curd cheese with herbs - recipe

Delicious homemade cottage cheese is prepared as simply as the classic one. It is necessary to supplement the laconic composition of the product with chopped fresh dill, parsley, cilantro, basil or a mix of several herbs. An appetizer with the addition of stem celery and cucumber.

Ingredients:

cottage cheese - 500 g;
butter - 100 g;
stem celery - 1 pc.;
dill - 1 bunch;
fresh cucumber - ½ pc.;
salt - to taste.

Cooking

Cottage cheese is mixed with softened butter, punched with a blender.
Grind cucumber and celery in a blender, adding dill sprigs.
Add the green mixture to the curd, beat again and place the mass for a while in the refrigerator.

Homemade hard cheese from cottage cheese

From cottage cheese and milk, in terms of taste characteristics, it surpasses many purchased analogues, and in terms of useful properties has no equal. The hardness of the product directly depends on the duration of cooking of the melted curd substance. The minimum allowable heat treatment time is 10 minutes.

Ingredients:

cottage cheese - 1 kg;
milk - 1 l;
butter - 100 g;
eggs - 2 pcs.;
soda - 1 teaspoon;
salt - 1 teaspoon or to taste.

Cooking

Homemade cottage cheese is poured with milk and heated over low heat, stirring.
Throw the cottage cheese on a fine sieve with gauze and squeeze.
Transfer the curd base to a saucepan, add butter.
Separately, beat a little egg with salt and soda, pour it into the curd.
Heat the mass with continuous stirring over low heat until melted and boiled, and then for at least 10 minutes more.

Homemade goat cheese

Spicy goat cheese at home is just as easy to prepare as analogues from another base. The resulting product will be an excellent alternative to expensive elite varieties from Spain, France, Holland or Norway. To implement the idea, you need to take care of the availability of milk.

Ingredients:

goat cottage cheese - 400 g;
goat milk - 1 l;
egg - 1 pc.;
soda - 1/3 teaspoon without a slide;
salt - a pinch.

Cooking

Cottage cheese is added to the milk heated almost to a boil and heated, stirring constantly, until a transparent whey appears.
The mass is poured onto a sieve covered with a cloth, the whey is allowed to drain.
Add a beaten egg, soda, salt to the still hot cottage cheese and mix thoroughly.
Again, the mass is placed in a fabric cut, tied and placed under pressure.
In a day, goat cheese will be ready.

Adyghe cheese from cottage cheese at home

Cheese from cottage cheese, the recipe of which will be described below, in its characteristics resembles Adyghe as much as possible, but is prepared not from milk and whey, as in the authentic version, but with the addition of cottage cheese. Due to this, the texture of the product is slightly denser than the classic one, which allows you to cut it without difficulty.

Ingredients:

cottage cheese - 1 kg;
milk - 1 l;
butter - 120 g;
eggs - 3 pcs.;
soda - 1 teaspoon;
salt - to taste.

Cooking

Cottage cheese is added to boiling milk, boiled for 30 minutes, stirring.
The mass is poured onto a sieve with gauze, allowed to drain for 3-5 minutes, returned to the pan.
Melted butter, soda, salt, beaten eggs are added, mixed and heated to a boil with continuous stirring.
The mass is boiled for 10 minutes, transferred to a suitable oiled container, allowed to cool, cooled in the refrigerator for a couple of hours.

Curd cheese from kefir

If desired, you can make homemade cheese from cottage cheese without milk and other ingredients. To implement the recipe, you will need only high-quality kefir, which will become the basis for making cottage cheese, and that, in turn, thanks to the light movements of the blender, will become the most delicious and tender curd cheese.

Ingredients:

kefir.

Cooking

Kefir is poured into a suitable vessel and placed in a water bath.
Warm the product, stirring, until whey separates.
The mass is poured onto a sieve with gauze, allowed to drain and hung over a bowl for several hours.
It remains only to process the mass with a blender, season as desired and to taste.

Cheese in the microwave from cottage cheese

The following recipe for homemade cottage cheese cheese can be implemented using a microwave oven. The whole process does not take much time and gives a decent result. After the first stage of heating, you can add sun-dried tomatoes, olives, herbs and other additives to your taste along with butter and eggs into the curd mass.

Modern people are increasingly appreciating everything natural. It is not surprising, because there are so many products on sale that contain flavor enhancers, flavors and colors, as well as preservatives that extend their shelf life. And if the product is natural, then it costs an order of magnitude more expensive. Take, for example, cheeses. Increasingly, they contain palm oil, which is harmful to health. To get a pure product, many people cook hard cheese at home. We invite you to learn how to make hard cheese, recipes for its home preparation.

Cottage cheese - recipes

Hard cottage cheese cheese with milk - recipe number 1

If you love cheeses, but do not yet have experience in preparing this product, then you can try making delicious homemade cheese according to the classic recipe. It is simple, so the result will certainly please you, even if you are new to cheese making.

Ingredients: dry cottage cheese - 1 kg; milk - 1 l; salt, soda - 1 tsp each; butter - 100 g; chicken eggs - 2 pcs.

First, it is worth noting that it is better to choose low-fat cottage cheese, and milk with a short shelf life. If you use ultra pasteurized, the cheese may not come out.

So, prepare a pan with a thick bottom or a cauldron. Pour milk into it, bring to a boil. Put cottage cheese into hot milk. Reduce the heat to a minimum, mix the mass well for 5-7 minutes, until the separation of the whey from the cheese clots becomes obvious. The next step is to separate the clots from the liquid. This can be done using a sieve or ordinary gauze. Squeeze out the cheese mass to remove any remaining whey. The mass should be almost dry.

We shift the future cheese into a cauldron, add softened butter, salt, soda and eggs to it. Stir continuously over medium heat. Do not leave the product unattended, otherwise it will burn. Gradually, the cheese clots will melt and become viscous. At first, it may seem that the curd grains have not fully melted, moreover, the mass looks rather liquid. Just keep boiling it for a while, the cheese will gradually become thicker and soon it will become impossible to mix it, as it will stick to the spatula or slotted spoon in a large clot.

After about 20 minutes, you can turn off the fire and transfer the viscous mass to a plastic container. We send the cooled cheese to the refrigerator for several hours. The degree of its rigidity depends on the cooking time of the cheese at the final stage. The more you boil it, the harder the product will turn out. Adjust the degree of salinity to your liking. Someone likes more salty cheeses, then you should put not 1 spoonful of salt, but, for example, one and a half. If you treat children with this product, then it is not advisable to put a lot of salt.

If you like spicy cheese, you can add spices to it to your liking. A great option is paprika, cumin, Provence herbs, basil. Some even add chopped dry sausage and garlic to the cheese mass. Often cheeses are flavored with herbs. If you would like to add any of the listed additives to your cheese, do it at the stage when the cottage cheese melts, that is, boils down, turning into a viscous mass. This is the best time to add additional ingredients.

Cottage cheese cheese at home without milk - recipe number 2

Homemade soft cottage cheese without milk according to this recipe is similar to the previous one, the only difference is that milk is not used here. The cheese will turn out tender with a pleasant texture. Let's try to make it, shall we?

Ingredients: fresh crumbly cottage cheese - 1 kg; salt and soda - 1 tsp each; butter - 100 g; 2 eggs.

Advice! The drier the cottage cheese, the harder the cheese will end up. Pay attention to this when buying. If you only have soft, moist cottage cheese available, just increase the boil time by a third.

Pour the cottage cheese into a bowl and sprinkle its surface with soda. Now you need to mix everything so that the soda grains are evenly distributed in the curd.

At the same time, we knead the lumps with our hands, they should not be. Leave the bowl alone for about 3-4 hours. This time is necessary for the soda to react with the lactic acid contained in the curd. After waiting for the indicated time, pay attention to the color of the cottage cheese - it will turn yellow, this indicates that you can proceed to further actions.

Add eggs, melted butter and salt to our mass. Thoroughly mix the contents of the bowl so that all the ingredients are combined. Now you need to prepare a water bath. Transfer the curd mass to a small saucepan, and place a larger container on the stove, pouring a little water into it. When it boils, drop a small pot of cottage cheese into it.

The mass will begin to gradually heat up, and your task is to stir it constantly. Do this for 20-30 minutes, the consistency of the contents will change, turning into a viscous and sticky mass. When the curd grains are completely melted, the cheese can be transferred to any form. It can be a small bowl, a plastic container or a silicone mold. After cooling the cheese at room temperature, it is recommended to put it in the refrigerator for 6-10 hours. Now you can taste the product. Bon appetit!

Here were presented the most simple recipes homemade hard cheese that even people who have never stood at the stove before can cook. And you can eat such cheese without fear for the health of your children.

Cheese at home is made quite easily from cottage cheese. The main thing at the same time is to comply with all the requirements of the recipe and use only natural and fresh raw materials (milk, cottage cheese, etc.). Today we will tell you about how to make fatty, fat-free, as well as processed cheese from cottage cheese. It should be noted that all these products differ markedly in taste, as well as in their consistency.

Nowadays, it is becoming more and more difficult to eat wholesome and healthy food. After all, find in stores safe products almost impossible. In this regard, many people are forced to cook some of them on their own (for example, yogurt, ice cream, bread, kefir, fermented baked milk, desserts, etc.).

Thanks to the presented article, you can replenish your arsenal of homemade recipes with another dairy product - cheese. We recommend doing it with fat or fat-free cottage cheese. But first things first.

So, to make cheese from cottage cheese at home, we need:

Ingredients

fresh cow's milk (it is desirable to purchase fatty, rustic) - about 500 ml;
cottage cheese fine-grained natural non-acidic - about 500 g;
softened butter - 50 g;
fine salt and table soda - ½ dessert spoon each.

Milk base preparation

Before you make cheese from cottage cheese at home, you should prepare a milk base. To do this, fine-grained cottage cheese must be thoroughly rubbed with a fork so that not a single lump remains.
Next, it must be put in a saucepan, where fresh milk was boiled in advance. Boil the mixture preferably for 10 minutes, stirring the ingredients regularly with a large spoon.
If you want to get a harder cheese from cottage cheese, then the heat treatment time should be increased (by about 5-10 minutes).

Spin process

After the milk and cottage cheese are boiled on the stove, you should take a deep colander or sieve and set it over a bowl. We line a colander with thick gauze or a clean cotton cloth and pour the entire contents of the pan into it.
Next, you need to wait a while until the main liquid drains from the tissue. To help this procedure, the edges of the gauze should be tightly tied, and then strongly squeezed with your hands the resulting bundle.

Mixing Ingredients

Before making cheese from cottage cheese, the resulting milk mass must be removed from the colander and placed again in a clean and dry pan.
Next, you need to add fine salt, table soda and thawed butter to it. After mixing the products, they should be kept on very low heat for several minutes. In this case, the mass should well lag behind the surface of the pan.

We form the cheese

Now you know how to make cheese from cottage cheese. After a short heat treatment, it must be removed from the stove and allowed to cool to room temperature.
Next, the resulting mass should be laid out in any form, previously lubricated with cooking oil. In this form, homemade cheese is recommended to be placed in a refrigerator, where it is desirable to keep it for at least half an hour.
A self-made cottage cheese product can be consumed just like that, cut into pieces, and also added to various main dishes, pizza and salads. It should also be noted that it melts quite well in the oven or microwave.

Processed cottage cheese cheese: step by step cooking recipe

Above, we told you about how to make high-fat hard cheese using natural cottage cheese and village milk. However, there are other ways to prepare such a product at home. For example, processed cheese from cottage cheese is very good.

It's fairly easy to make and incredibly delicious. If you cook it following all the requirements of the recipe, then such cheese can be easily used to create delicious Italian pizza. So, to make homemade cream cheese from cottage cheese, we need:

Ingredients

rustic cottage cheese of maximum fat content - about 500 g;
thawed butter - about 100 g;
fresh egg big size- 1 PC.;
fine table salt - a dessert spoon;
table soda - ½ small spoon.

Preparing the cheese base

Homemade processed cheese from cottage cheese is made much faster than hard cheese. First you need to prepare the base. To do this, you need to knead the fatty village cottage cheese with a fork, and then add thawed butter, table soda and fine table salt to it. Also add an egg here.
All of these components should be thoroughly mixed using a blender or mixer. As a result, you should get a homogeneous thick mass, which must be immediately subjected to heat treatment.

Cooking cheese mass

How to cook cheese from cottage cheese? For this, it is recommended to use a water bath. To create it, you need to take a large basin or pan and smaller dishes, which will easily fit into the first one.
Thus, you should put the prepared cheese mass in a bowl, and then put it in a wide container, where you need to pour plain water first. As a result, you will get a kind of water bath, in which homemade cheese will be prepared.
Without ceasing to stir the contents of a small bowl, it should be kept in a boiling liquid for 5-7 minutes. At the same time, the formed processed cheese should become viscous and move well away from the walls of the dish.

How to form correctly?

After the processed cheese mass is cooked, you should proceed to the direct formation of the product. To do this, you need to take any plastic form and generously grease its bottom and walls with any oil. Next, put the entire heat-treated mass into the dishes and, if possible, tamp it with a spoon.
In conclusion, the container must be placed in the cold (but not in the freezer) and the dairy product must be kept in this way for 12-14 hours. During this time, the cheese will completely harden, and it can be safely eaten.
If you want to make a melted homemade product with any taste, then during its heat treatment in a water bath, you should add fresh chopped herbs, pickled or fried mushrooms, finely chopped ham, paprika and other ingredients to it.

Making fat-free cheese at home

We described above how hard cheese is prepared from cottage cheese. However, it should be noted that such a product can be made from the presented raw materials, which in all its qualities will resemble "Adyghe". For this we need the following components:

Ingredients

fresh cow's milk(it is desirable to purchase low-fat) - about 2 liters;
lemon juice - from a small fruit;
fine sugar - a small pinch;
fine salt - ½ small spoon.

Preparing the cheese base

You can make fat-free cheese both on the stove and using a slow cooker. In any scenario, you will have to prepare the basis according to the same principle. To do this, you need to pour low-fat cow's milk into a saucepan, and then heat it very slowly to 80 degrees. In this case, you should make sure that it does not boil in any case.
After the milk becomes a little warm, you need to add granulated sugar and salt to it. In this composition, all ingredients should be thoroughly mixed with a large spoon. Also, it is required to pour freshly squeezed lemon juice without pulp into the milk.
When the drink reaches the desired temperature of 80 degrees, it must be removed from the heat. In this case, large white flakes should form in the milk. If this does not happen, then you made some kind of mistake.
In this form, the curdled milk mass should be left under the lid for 30 minutes. During this time, it should cool down a bit.

Product extraction

After all the described actions have been carried out, the slightly cooled dairy product must be thrown onto a multilayer gauze, which must first be lined in a sieve or colander. In this form, the mass should be rid of the liquid for half an hour.
When the contents of the gauze bag will be deprived of the main moisture, it should be tightly knotted, placed on a plate, and then pressed with oppression. Some housewives use a three-liter glass jar filled with water, or some kind of metal weight.
Under the weight of the cheese should be for 10-12 hours. In this case, you will form a rather elastic head. After the specified period, it should be freed from gauze and placed in a container. It is not recommended to store such cheese in the refrigerator for more than seven days. Otherwise, it will turn sour and become unusable.

Summing up

Now you know how to make homemade cheese on your own, which in all its qualities will be very similar to Adyghe. It should be noted that some housewives prefer to make such a product not only using milk drink, sugar and salt, but also with the use of additional ingredients.

So, grated garlic or chopped fresh herbs are often added to low-fat cheese. But it is impossible not to say that such products are introduced into the cheese mass only after it is in a colander, and all the main moisture has gone from it (that is, before the product is placed under the press).

How to make cottage cheese?

We talked about how cheese is made from cottage cheese. But not every hostess will agree to use a store product for this. That is why we offer to make cottage cheese on your own. To do this, we need only three liters of fat village milk. To use this product for its intended purpose, it is required to make curdled milk from it. This is done quite easily.

Milk is poured into a three-liter jar, and then left warm for a couple of days. During this time, it should completely sour and thicken. At the same time, you should get real yogurt with a slight sour-milk smell and kefir taste.
After the yogurt is ready, it must be transferred to enamel pan and put on the stove. After heating the product to 40-50 degrees, whey should separate in it. Next, the dishes with the milk mass must be removed from the heat and cooled at room temperature.
In conclusion, the resulting mass should be discarded into a sieve, on which thick gauze must be laid in advance. In this case, the whey should drain, and fatty cottage cheese should remain in the tissue. To make it more grainy and dry, gauze should be tied in a bag and hung over any dishes.
After a few hours, homemade cottage cheese will be completely ready for use. It can be safely used for self-preparation of various cheeses. As for the remaining whey, this nutritious drink should not be poured out. After all, it can make excellent pancakes, as well as delicious okroshka.

How to make cheese at home from cottage cheese a simple recipe

IN Lately more and more often I find myself thinking that purchased cheeses have become both taste and appearance completely different. Either the cooking technology has changed, or the use of natural ingredients has ceased altogether. And already somehow less and less I want to eat sandwiches with this product for breakfast, only in taste it vaguely resembles a real one.

And earlier in the village, my grandmother herself cooked and squeezed tender creamy curd mugs, which were a pleasure to cut and eat (especially with freshly baked bread). And so, without thinking twice, I decided to remember how she did it and try to repeat the whole simple process at home.

It turned out that everything is not so difficult, but as a result, the taste is exactly the same, from childhood! The main thing is that the cottage cheese is real homemade, then you get the most unforgettable home-made cheese!

Why is it worth trying to cook this product yourself in your own kitchen? Yes, because, firstly, you yourself completely control the entire cooking process, and you yourself can regulate the tenderness or hardness of the product, as well as taste qualities your creation.

Secondly, you will obviously not use chemicals and preservatives to achieve a great result. You are guaranteed to choose only natural ingredients.

Thirdly, you will be able to regulate the dietary properties of the product by choosing the low-fat components of your recipe.

Fourthly, if you like any additives, you can always include your favorite ingredients in the classic recipe in the process of preparing it - be it nuts, herbs or even pieces of mushrooms or cooked minced meat.

Fifthly, you yourself choose which of the two technologies you will use to prepare your masterpiece:

By thermal melting of a mixture of dairy ingredients
By adding rennet

Most often, the hostesses at home cook the product using the first technology, and it turns out to be quite soft, reminiscent of suluguni, processed cheese, cream cheese, Philadelphia, paneer (or Adyghe) and even ricotta.

But the second technology is somewhat more complicated, because it requires accuracy in proportions when mixing full-fat milk, bifidobacteria and enzymes that allow the components to curdle to the desired state. Pepsin is mainly used as rennet.

As a rule, to prepare it according to a classic recipe, you will need to use fresh fat homemade milk and cottage cheese or sour cream, kefir and butter. And to improve the taste and texture of the delicacy, soda, spices, various herbs and other additive products are used.

In fact, all recipes according to the first technology boil down to the fact that milk is first poured into a non-stick large saucepan, heated to a boil, and then other products are added, which, during further heating, begin to separate into whey and tender curd mass.

Then the whey is drained, and the curd is wrapped in several layers in folded gauze, squeezed and hung up or placed under a press with a load so that excess moisture comes out and the thick mass turns into cheese.

And in order for the culinary masterpiece to mature and gain its strength, it is sent to cool for almost a day in the refrigerator.

However, it is worth remembering that our product needs to “breathe” and get rid of moisture, so it should not be stored or cooled in a film. It is best to wrap a piece in parchment, which will not allow fungus to get inside and become moldy.

Or you can put it in a glass or ceramic resealable dish - so tender dish will not be saturated with extraneous odors from the refrigerator.

It is worth remembering that cheeses do not really like freezing, so you should not cool them too much. It is recommended to do this only when you want to grate it later for subsequent baking as part of a dish.

Classic easy recipe

The easiest and favorite classic recipe homemade cream cheese is based on the use of cottage cheese and milk. So that it turns out to be melted in consistency, soda is added, and to make it a little harder and at the same time a little viscous, eggs are used.

We will need:

Dry homemade cottage cheese - 1 kg.
Fatty fresh milk - 1 liter.
Egg - 3 pcs.
Butter - 100 gr.
Soda - ¾ tsp
Salt - 1 tsp

Cooking:

1. Pour milk into a deep saucepan and heat to boiling point. As soon as the first signs of boiling appear, immediately carefully put the cottage cheese into it and cook for 10 minutes with occasional stirring. It should become slightly melted and slightly viscous by the end of cooking.

2. Put gauze rolled up in 2-3 layers into a colander and pour the contents of the pan onto it. The whey will merge, and the thick plasticine-like substance we need will remain on the material. Usually, excess liquid drains in just 3 minutes, but to be sure, you can still press on it with your hands.

You can put a bowl under a colander so that the drained whey can be used for some other baking.

3. Put the squeezed out mass into a clean thick-walled dish. Add in all the remaining ingredients and mix them well until smooth.

This can be done directly by hand. You will get a pasty elastic very soft lump.

It is best to use non-stick cookware so that the finished product does not have a burnt taste, it melts well, and also does not stick to the bottom and walls.

4. Set the fire to medium on the stove and put the dishes with the semi-finished product on it. So that the mass melting from heating does not burn, it is necessary to constantly mix it with a wooden paddle or an ordinary spoon. As soon as the mixture begins to reach for the oar, we detect 7 minutes and continue to cook, stirring the mass all the time.

Our dish will be completely ready as soon as the viscous cheese substance becomes easy to detach from the walls and bottom following the stirring movement.

If you are afraid that during this process the contents of the pot may burn and ruin the dishes, then the entire melting procedure can be carried out on a steam bath. But it will take almost twice as long.

5. Turn the finished product over onto a large dish and cover with parchment. If there is no parchment, then you can briefly cover with oiled cling film, leaving an open space around the edges so that it cools and “breathes”. As soon as it cools down, send it to the refrigerator to gain strength.

6. The finished dish can be served at the table after 5-12 hours. But the longer it sits (at least a day), the tastier it becomes.

Bon appetit!

How to cook cream cheese from cottage cheese

My household is very fond of Altai processed cheese. Judge for yourself, when you spread a delicate creamy texture on a piece of fragrant bread, and even sprinkle finely chopped herbs on top, or even fragrant herbs already in the product itself, you can’t imagine a better breakfast. Delicious, healthy and appetizing!

But, somehow it happened that there was no such miracle at the dacha, but the relatives really wanted to. Fortunately, every evening they come to us and sell fresh dairy products, including village cottage cheese, so the problem was quickly resolved and the next morning everyone enjoyed a delicious breakfast.

We will need:

Fresh cottage cheese - 0.5 kg.
Butter - 100 gr.
Egg - 1 pc.
Soda - 1 tsp
Salt, herbs - to taste and desire.

Cooking:

1. The best result is obtained when the product is cooked in a steam bath. Therefore, we fill a small saucepan or any saucepan that is convenient for you about halfway with water and send it to the stove to heat up to boiling point.

2. At this time, we are preparing our ingredients. To begin with, put fresh cottage cheese into a large metal bowl, which will be convenient to put on a saucepan.

3. We send slightly melted butter, cut into pieces, to it, break the egg, add salt and pour a spoonful of soda. It is she who allows, when heated dairy product"bloom" to the state we need.

4. To speed up the process of mixing the ingredients and their subsequent uniform melting, you can use a blender, which will quickly turn the mixture into a homogeneous mass without lumps.

5. Now you can proceed to the most important and crucial moment in the entire cooking process. We install the bowl on the saucepan so that it does not touch the bottom of the water, namely, it is above the thick steam, which will be the most important heating element during the melting of the resulting mass.

6. Cook with constant stirring until the whole mixture becomes a viscous consistency. If you like processed cheese with additives, then it is at this moment that it is best to add chopped greens, pieces of ham, mushrooms or other fillers.

7. Pour the finished liquid product into a metal or ceramic closable mold. You can choose any container from which it will then be convenient to take a creamy mass.

8. Leave it to cool on the table to room temperature, and then close the lid and send it to the refrigerator for a couple of hours.

9. The finished delicacy is very convenient and easy to spread on slices of bread.

For breakfast, such a product is always very desirable, and eats with great pleasure!

dairy free soft cream cheese recipe

If added to previous recipe egg yolks, a little less butter and cook the mixture on a steam bath for about 25 minutes, you can get soft cream cheese, which is convenient to cut with a knife.

We will need:

Cottage cheese - 0.5 kg.
Egg yolk - 2 pcs.
Butter - 50 gr.
Soda - ½ tsp
Salt - 3/4 tsp.

Cooking:

1. Place a bowl of butter on a steam bath and let it melt to a liquid state.

2. At this time, in a separate bowl, mix fresh cottage cheese with yolks, salt and soda previously separated from eggs.

It is the yolks that will give the finished dish a slightly yellowish, familiar shade.

3. Gently mix everything well with a spoon, making kneading movements so that if there are large lumps of cottage cheese, they are all crushed and mixed with other ingredients.

4. Send the resulting mass to the melted butter and mix well.

5. Wait until the mass is completely melted and, without ceasing to stir, steam for about 25 minutes.

The less time you cook, the softer the consistency will be.

6. Pour the hot substance into a form convenient for you, which can be pre-lubricated with sunflower oil so that the product does not stick to the edges, and leave to cool first on the table. When it is about room temperature, cover and refrigerate for 3-5 hours.

7. Turn over the form and shake the product onto a dish. Now it can be cut into beautiful slices and served at the table.

Easy to spread on bread. Garnish with fresh herbs if desired.

Homemade recipe from cottage cheese, milk and rennet

No matter how long it may seem to make cheese at home using the second technology, in fact there is absolutely nothing complicated about it. And you can see for yourself when you try to cook a solid product with rennet in your kitchen.

We will need:

Fatty milk - 2.5 liters.
Kefir 2.5% - 35 gr.
Water - 50 ml. + 1.5 l.
Rennet - 0.5 gr.
Salt - 200 gr.

Cooking:

1. Pour the milk into a large saucepan and heat it over low heat to 40 degrees.

2. Dissolve rennet in water (50 ml) and send it to milk together with kefir. Mix well and remove the pan from the stove. In order for the thickening process to take place under the influence of the remaining temperature of the liquid and the steam does not escape too quickly, it is necessary to close the lid and leave it in this state for 40 minutes.

If you want to have some favorite fillers in the finished product, then add them also at this step.

3. During this time, something similar to white jelly will turn out in the pan. With a sharp knife, it must be cut into small two-centimeter squares and then left alone for another half hour, so that the excess whey is completely separated.

4. For convenience, you can take a colander or sieve, lay gauze folded in several layers and put the resulting chopped jelly into it with a slotted spoon.

5. Let it drain completely and stand covered with gauze for a whole day on the kitchen table at room temperature.

6. However, during this time, every hour and a half, the resulting lump must be pulled out of the gauze, turned over and put back into it on the other side so that it evenly gives off excess moisture.

7. After a day, prepare a saline solution from boiled water and salt. Pull out a lump of gauze and send it to the solution for 12 hours, turning it over in it every hour and a half.

8. Dry the finished product with a paper towel, let it lie a little on a cutting board or wire rack (at least 2-3 hours), covered with dry gauze, and then cool in the refrigerator, wrapped in baking paper. It is best to leave the cheese in the cold to gain strength for a couple of days - during this time it forms a very tasty crust, like in a store.

9. Cut into thin slices and serve.

The finished product is obtained with holes, which is incredibly nice. And of course, delicious, which is doubly pleasant.

Homemade Philadelphia recipe

The store sells crazy delicious cheese"Philadelphia", but the prices are very bite. Who would have thought, but you can do it at low cost and cook fresh cottage cheese at home first, and then Philadelphia itself from it.

We will need:

Milk - 1 l.
Kefir 2.5% - 0.5 l.
Egg - 1 pc.
Salt, sugar - 1 tsp each.
Citric acid - on the tip of a knife.

Cooking:

1. First you need to cook cottage cheese. This can be done as follows: pour milk into a saucepan, bring it to a boil. Salt and sugar and pour in kefir. Allow the milk mixture to curdle to a state of flakes and remove from the stove to cool to room temperature.

2. During the cooling time, the flakes are wheyed out, and this thick mass is laid out in cheesecloth, squeezed well and hung for 15 minutes so that the remaining whey drains.

3. In a clean cup, beat the egg with citric acid and pour homemade freshly prepared cottage cheese into it. To get a creamy delicate consistency, beat it well with a blender or mixer until smooth.

4. Now the product is ready and it can be eaten immediately or stored in a sealed container for up to 5 days. You can add chopped greens.

If you smear it on crackers, or croutons, it turns out. And you can add anything to it!

Cooking delicious mascarpone

Very often, in delicate cakes with a creamy cheese flavor, a cream based on the famous and well-known Mascarpone is used. Believe it or not, it's actually made with just two ingredients: cream and lemon juice. True, lemon can be replaced with wine vinegar or acid.

We will need:

Cream 25% - 1 l.
Lemon juice - 3 tbsp. l.

Cooking:

1. Squeeze the lemon juice in advance so that you don’t waste time during cooking later.

2. Pour the cream into a clean, dry saucepan and bring it to a boil in a steam bath over medium heat. Then reduce the gas to a minimum and let the cream cool to 85 degrees.

3. Remove the saucepan from the steam bath and pour in a thin stream with constant stirring freshly squeezed lemon juice. This simple procedure will allow the mass to curdle a little, which, in principle, will help it turn into the desired product.

4. Then again put the creamy-lemon mixture on steam and, without ceasing to stir, bring to a consistency similar to thickened buttercream.

5. Remove from heat and cool to 45 degrees with constant stirring so that no unnecessary clots form.

6. In a colander set over a deep bowl, put a cotton towel or multilayer gauze and strain the resulting mass through it. Allow any excess serum to drain, then tie a towel and hang up overnight.

7. Then the resulting substance should be transferred to gauze and put under pressure in a sieve or colander and put in the refrigerator for 12 hours.

8. Transfer the resulting mass into a bowl and beat with a mixer until creamy.

If the cheese turned out to be a little dry, then you can add 1-2 tbsp. l. cream.

9. Store the delicate creamy mass in the refrigerator in a tightly closed container.

These are not so complicated recipes.

I hope that you liked them and you will more and more often surprise your family and guests with a tender and tasty product prepared with your own hands. Making it, as you can see for yourself, is not so difficult, and the benefits are much greater than from the purchased one.

And it is still unknown whether you will buy cheese or its replacement. And when you cook it yourself, you know for sure that apart from natural dairy products and cottage cheese, there is nothing superfluous in the appetizing cuts.

If you like the recipes, share them with your friends, click on the buttons social networks, and the recipes will appear in your feed. All your friends will also be able to please their loved ones with a delicious dish.

And I wish you Bon appetit and delicious cheese treat! All the best!

Pour fresh cow's milk into a suitable saucepan. Add cottage cheese. Mix well and send to medium heat. While stirring, bring almost to a boil.
You need to warm it up well so that the whey separates.
Separately, we send a container with butter to a water bath. Melt it by stirring with a spoon.
In a separate bowl, add chicken yolks, soda and salt. Mix until smooth. When using domestic eggs, the finished product will be more yellow in color.
We prepare a colander in advance. We cover with gauze folded in two layers. As soon as the whey has separated, immediately discard the cottage cheese. We collect marlechka from above and hang it for 3-5 minutes so that the bulk of the whey is glassed.
To the butter, which has melted and is in a water bath, add the yolk mass and mix well. We take it off the fire.
Now we are preparing a water bath for melting cottage cheese. We take one saucepan, approximately 3 liters. We pour water and send it to the fire. On it we install a smaller pan, approximately 1.5 liters. Make sure the bottom does not touch the boiling water. Add egg mass with butter and boiled cottage cheese. We begin to mix well so that there are no lumps.
We keep the pan in a water bath for about 10-15 minutes. Literally, after 5 minutes, the curd grains begin to melt. We continue to stir.
After 8-10 minutes, the curd is almost completely melted. There were small curd grains left. At first I thought that they would remain like that or that I should take a blender and chop.
Continuing to stir, the cottage cheese completely melted and turned into a homogeneous mass. At this stage, while stirring, the mass lags behind the walls of the pan and it's time to pour it into molds. This must be done quickly, as the product quickly hardens.
Therefore, we prepare suitable molds in advance. Lubricate them vegetable oil. We lay out. Let cool completely. Then we send it together with the form in the refrigerator for 4-4.5 hours.
After the specified time, we take it out of the refrigerator and free it from the molds. Wrap in parchment to absorb excess oil. We set a small oppression and send it to the refrigerator for 12 hours. After this time, remove the oppression and set aside the cheese for ripening for 24 hours in a cool place.